1. In a small bowl, mix together the soy sauce, 2 tablespoons sesame oil, vinegar, honey, and scallions. Let the sauce marry while you prepare the other ingredients.

2. For the kale, bring a medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water. Set aside.

3. Cut the tofu into 1/2-inch cubes and lay on paper towels to absorb excess moisture. On medium-high heat, saute the tofu in 1 tablespoon of sesame oil for 2-3 minutes on each side to lightly sear the outside and heat the inside. Set aside.

TIP: For an exceptional sear on the tofu, make sure to squeeze out as much of the water as possible 30 minutes to an hour before cooking. I like to slice the tofu, wrap it in a clean dish towel, set a flat surface on top, and weigh the surface down with heavy objects. It really gets the job done.

4. Combine the carrots, kale, seared tofu, and soba in a large bowl and toss with the soy-sesame mixture.